Tuesday, August 30, 2016

Epi is the French word used to describe the flower of a
wheat stalk. So the Pan d’Epi or Épis de Bléis the name given to bread that
looks like a wheat stalk or the ears of wheat. The Pan d’Epi is a classic and
commonly made French artisan bread. When made for special holidays and
celebrations, this bread is often made more decorative by shaping it into a wreath.

The Pan d’Epi is easy enough to make and really just one
step up from the French baguette. It is made the same way but then cut to
resemble a wheat stalk. It is eaten just a baguette and can be served with
soup, or used to make sandwiches.

This bread is best eaten fresh, the day it is made. It is
best stores wrapped in paper until it is used. If the bread starts to go stale,
revive it by sprinkling it with water and briefly baking it. Otherwise, use it
to make croutons or breadcrumbs.

Ingredients:

APF / maida ..... 2 and 1/2 cups

Oil .............. 1 tbsp

Salt .......... 1 tsp

Sugar ....... 1 tsp

Instant yeast ... 1 and 1/2 tsp

Warm water .... 3/4 to 1 cup

Before proceeding to make the epi watch the videos to have a clear idea of shaping and cutting the baguette.

Put all the ingredients, except the water, in a bowl (or processor bowl) and
mix well. Add enough warm water and knead until you have a soft and elastic
dough, almost sticky dough.

Shape
into a smooth ball and place it in an oiled bowl, turning it to coat it well
with oil. Cover loosely and let it rise for about an hour to an hour and a half
till it has doubled in volume

Dust
your working surface lightly with flour. If you’re going to shape it as a long
wheat stalk (or two if your oven or baking sheets aren’t large enough to take
one long one), then press out the dough into a rough rectangle.

Fold
the long edge away from you towards the center and fold
the long edge near you towards the centre.

Now
fold over in half, like a letter fold and pinch the seam together neatly and
tightly. Place the pinched side down.

Make
cuts about 2 inches apart and move each portion on the alternate side.

Once
the Epi has been shaped, loosely cover the dough and let it rise again for about
15 minutes.

Brush them with egg white or milk to give a glossy finish.

In
the meanwhile, preheat your oven to 240C (470F) with a baking tray upside down
on the rack and an empty pan at the bottom of the oven.When ready place the Epi in the oven and pour
a cup of water into the pan at the bottom to create steam. These days modern ovens come with the steam option. If you have that you don't need to pour the water. Bake for about 15 to 20 minutes till the Pan d’Epi is done
and golden brown in colour. Let it cool completely before cutting.

Monday, August 29, 2016

Try out this delicious and healthy Moroccan soup made with lentils and spices. It is nutritious, healthy and does not take much effort. This spicy and aromatic soup is perfect in winter to keep you warm. You can relish it with pita or any bread. I have served it with herbed pita bread.

This month in our " Shhhh Cooking Secretly Challenge " group I was paired with Mayuri Patel. The theme was International cooking and I was given two ingredients for Moroccan cooking, lentils and tomatoes by her.

Mayuri blogs at "Mayuri's Jikoni" Do visit her space for Gujarati delicacies and more..

Ingredients:

Red Lentils ..... 1/2 cup

Garbanzo beans / chickpeas ... handful (boiled)

Cannellini beans ........... handful (boiled)

Onions .................. 1 (diced)

Garlic .............. 2-3 cloves (crushed)

Ginger .......... 1 tsp (grated)

Tomatoes .... 1 (diced)

Carrot ........ 1/4 cup (diced)

Celery ....... 1/4 cup (chopped)

Garam masala ... 1/2 tsp

Cardamom powder ... 1/2 tsp

Cayenne pepper ........ 1/2 tsp

Cumin powder ,,,,,,,,,, 1/2 tsp

Salt .................... to taste

Coriander leaves or parsley

Olive oil ............ 3 tbsps

Method:

1. In a large pot heat oil and saute the onions, ginger and garlic. Saute for 5 minutes.

2. Add the soaked red lentils, tomatoes,carrots, celery,salt and the mentioned spices along with sufficient water (about 2-3 cups) to cook the lentils.

3. Towards the end add the boiled garbanzo and cannellini beans.

4. Maintain the consistency of the soup as you like it and add water accordingly.

5. Take a small portion of the soup and puree it. Stir it into the pot.

Garnish with coriander leaves or parsley leaves and enjoy. You can add some while cooking the soup too.

Method:
1. Soak chana dal overnight.
2. Heat oil in a pan and saute the finely chopped onion until translucent.
3. Tip in the ginger and garlic. Add a little water and simmer.
4. Now add the soaked chana dal, salt and turmeric powder.
5. Add about 2 cups water and simmer to cook until chana dal is almost cooked. It should remain grainy. Do not over cook it to the mushy consistency.
6. Now add the Kolhapuri masala, amchoor powder and 1/4 cup coconut milk or water. Adjust the thickness of the gravy to your liking.
7. Add coriander leaves and cook for one minute.
This can be served with rice or rotis.

Thursday, August 18, 2016

This is a sugar free sweet, amazingly delicious. Crushed or chopped dry fruits and oats are sauteed in desi ghee, which give a nice and crunchy texture to the sweet, Make and enjoy !

Ingredients:

Quaker oats ... 1/2 cup

Almonds ....... 1/4 cup

Pistachios ..... 1/4 cup

Cashew nuts ... 1/4 cup

Walnuts ........... 1/4 cup

Seedless dates.............. 150 gms (1 cup )

Poppy seeds ............ 1 tbsp

Edible gum powdered ............. 1 tsp (optional)

Cardamom powder ............... 1/4 tsp

Powdered pistachios ......... 1 tbsp (for garnishing)

Desi ghee ................... 1/4 cup

Method:

1. Heat ghee in a sauce pan and Reduce the flame. Fry all the dry fruits until they give out a nice aroma. Remove and set aside to cool.

2. In the same pan saute the oats in the remaining ghee. Remove them in the same pan with dry fruits.

3. Add very little ghee and fry the edible gum on very low flame. It will puff up. Remove it in a bowl.

4. Grind all the dry fruits coarsely in a dry grinder.

5. Now in the same pan saute the chopped seedless dates and keep stirring until they melt and form onto a lump.If they are fresh you will not need to sprinkle any water. If you think they are not becoming soft then sprinkle 2 tbsps of water and stir well until they soften.

Tuesday, August 16, 2016

Dal is a staple dish in South Indian Cuisine. It is made almost every day with a variation adding different greens or vegetables to it. Today's version is with methi leaves and I simply love love the methi flavour. This goes very well with jowar ki roti or plain rice.

Method:
1. Soak dal for one hour or more. Boil it adding a little salt and turmeric powder.
2. In a pan heat a little oil and the tempering ingredients.
3. When they crackle, add the garlic, ginger and green chillies.
4. Next add the methi leaves and tomatoes and saute until the tomatoes are cooked.
5. Mix the boiled dal and add the tamarind juice. Check the salt and spices. If you want it spicier you can even add red chilli powder.

Saturday, August 13, 2016

This is a traditional payasam recipe from Kerala which is made with rice flour, jaggery and coconut milk. I have replaced rice flour with with oatmeal. The taste is just the same.You must try out this healthy version.

Saturday, August 6, 2016

This snack is delicious and very easy to make. Just keep any filling of your choice ready and assemble it when your guests arrive.
Making the papad cones is very easy. Cut the papads into halves, brush some oil on both sides and microwave them for half a minute on each side. Immediately roll them into a conical shape. You can do it on a tawa also. But the rolling has to be done within seconds after removing from tawa or microwave before the papad turns crispy.
This was for " Shhhhh Cooking Secretly Challenge" I was paired with Shobana Vijay, She blogs at Shoba's Delight . Do visit her space for delicious veg and non veg recipes. The two secret ingredients she gave me for this month's theme "Monsoon Treats" were Corn and Green Peas.

Method:
1. Boil the potato, peel and cut into small pieces.
2. Boil the green peas and corn kernels with little salt. Drain and set aside.
3. Chop the onion, coriander leaves finely.
4. Remove the seeds form the tomato and cut into small pieces.
5. Heat a tbsp of oil and add the potato, green peas and corn.
6. Mix the salt and cumin powder. Tip in the onion and red chilli powder.
7. Stir well to mix and switch off the gas. Now add the tomato pieces and coriander leaves.
8. Mix everything well, check the salt and keep the mixture aside until use.
9. Just before serving, cut each papad into 2 halves. Brush it with oil on both sides.
10. Microwave it for half a minute on each side. Immediately roll it into a conical shape.
11. Alternately you can do this on a tawa too.
12. You have to do a single piece at a time because the papad gets crispy very soon and you cannot fold it.
13. Now fill the cones with the stuffing and spoon a little of both chutneys on top before serving. You can sprinkle chaat masala if you like.